Thandiwe Alide

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1CO-AUTHORS
Oenology and viticulture
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Publications (1)

|Dec 15, 2020
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic.

Thandiwe Alide, Phanice Wangila, Ambrose Kiprop

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Frequent Collaborators

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Ambrose Kiprop